My Best Ever Pot Roast Recipe

I have the best melt in your mouth pot roast recipe and I needed a place for the recipe to live forever. So I’m sharing it here with you!

EQUIPMENT

1 crock pot

1 large cast iron skillet

2 small mixing bowls

1 small pan

1 large mixing bowl

INGREDIENTS

3-4 lb roast I love rump roast, but could do chuck roast

cooking oil I love to use avocado oil

1 lb carrots

2 lbs potatoes I like to use the little potatoes and throw them in whole.

1 onion chopped in to large chunks

2 stalks celery cut into large chunks

2-3 cups beef broth

1 tbsp arrowroot powder can also use corn starch

1 tbsp water

Seasoning

2 tbsp steak seasoning

1 tbsp kosher salt I love to use Redmond salt

1 tbsp dried thyme

1 tbsp dried rosemary

INSTRUCTIONS

Mix together Seasoning and set aside

Coat both sides of roast with oil and 1/3 of seasoning mix.

Sear meat on medium high heat until browned in iron skillet then transfer to crockpot.

Place veggies in bowl, drizzle with oil and remaining seasoning. Coat well.

Add veggies to same skillet and saute for 5 minutes…stirring occasionally.

Transfer vegetabels to crockpot on top of roast. Pour in beef broth.

Cover and cook on low for 9 hours.

This step is key! Using a baster, remove most of the juices to a small saucepan. Bring to a simmer over medium heat.

In a separate bowl whisk together arrowroot powder and water.

Blend the arrowroot powder into the pan of juices while whisking. Bring back to a simmer until thickened.

Ladle gravy over roast and vegetables and ENJOY!

NOTES

I love to switch up the vegetables I put in my post roast. I’ve done brussel sprouts and sweet potatoes instead of white potatoes. Just use what you have on hand.

I told you it was good! I hope it becomes a family favorite for your family too.

xoxo,

Monica